Prosciutto-Stuffed Mushrooms

Name: Prosciutto-Stuffed Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 appetizers.
Cuisine: Europe, Italian
Ingredients: 16 large fresh mushrooms; 3 tablespoons olive oil, divided; 1/2 cup finely chopped onion; 1 garlic clove, minced; 2 tablespoons butter; 1 cup dry bread crumbs; 4 thin slices prosciutto, chopped; 1/4 teaspoon dried oregano; 1/4 teaspoon lemon juice; Pepper to taste; 1 cup shredded part-skim mozzarella cheese; 3 tablespoons grated Parmesan cheese

2 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min.

Makes

16 appetizers

Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.

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Ingredients

16 large fresh mushrooms
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons butter
1 cup dry bread crumbs
4 thin slices prosciutto, chopped
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
Pepper to taste
1 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Directions

Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender.
Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps.
Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Prosciutto-Stuffed Mushrooms

Ingredients

Directions

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